Chepel N. Improvement of technology of essence oil processing with reception food natural flavors

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0409U004638

Thesis Registration Form

0409U004638.pdf

Applicant for

Chepel Natalia Vasilievna

Specialization

05.18.16 - Технологія продуктів харчування

Date of defense

07-10-2009

Specialized Academic Board

Д 26.058.03

National university of food technologies

Essay

The dissertation is devoted an actual problem to working out of innovative technology food natural flavors with the set properties by manufacture of drinks. In work on the basis of studying of data of the literature directions of reception of aromatic substances for manufacture liker-vodka

Thesis supervisor

Frolova Natalia Epinetovna

Official opponents

Осейко Микола Іванович
Ковальчук Володимир Петрович

Files

aref.doc

dis 1.doc

dis 2.doc

Similar theses

0524U000109

Leonora O. Adamchuk

Scientific Substantiation of the Evaluation System of Honey, Bee Pollen and Beebread as Objects of Technological Processing into Food Products

0423U100057

Mykhaylik Vitalii Serhiyovych

Technology of flour pastry shortbread using meal

0521U000056

Onishchenko Vyacheslav Mykolaiovych

Scientific substantiation of the technologies of glued intestinal casings and fried sausages with their use

0521U000057

Lenert Svitlana Olexandrivna

Scientific rationale for cholesterol-lowering food products

0421U103795

Polovyk Volodymyr V.

Improvement of sambuk technology with the use of fruit and berry blended semi-finished product